ABSTRACT
Diabetes, a metabolic disease, affects a significant proportion of adults globally, with a prevalence rate of 9.3% reported by the World Health Organization (WHO) in 2019. The co-occurrence of COVID-19 is suspected to increase the mortality rate in diabetic patients, highlighting the need for effective and accessible diabetes management options. While pharmacological treatments are available, their cost and side effects can limit their use for some patients. In this chapter, we explore the antidiabetic or hypoglycemic properties of raw plants, focusing on onions due to their widespread consumption and numerous bioactive compounds, including those with antioxidant, anti-obesity, and antidiabetic effects. Our research draws on both in vitro and in vivo studies, including clinical trials involving animals and humans, to provide the food industry with guidance on developing functional foods to manage chronic diseases such as diabetes.
